Crockpot Cheesy Potatoes
Potato in the crockpot is one of the easiest sides you can make, and this cheesy version is the one everyone eats first. Sliced potatoes cook in a creamy sauce with cheddar and a little bacon.
10
servings20
minutes6
hoursSliced potatoes are layered with onion, a seasoned cream sauce and cheddar. Bacon and green onions go on top.
Ingredients
3 lb Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
3 cups shredded sharp cheddar cheese, divided
8 oz cream cheese, cubed
1 cup chicken broth
1/2 cup heavy cream
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp dried thyme
4 tbsp unsalted butter, cubed
6 slices bacon, cooked and crumbled
3 green onions, sliced
Directions
- Grease a 6-quart slow cooker well with butter or spray.
- Whisk the broth, cream, garlic, salt, pepper, paprika and thyme together.
- Layer a third of the potatoes and half the onions in the cooker.
- Sprinkle with 1 cup of cheddar, scatter half the cream cheese and butter cubes.
- Repeat with another third of the potatoes, the remaining onions and cheeses.
- Add the last of the potatoes on top and pour the sauce over everything.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours. The potatoes should be tender when pierced with a knife.
- Stir gently to bring the sauce up from the bottom.
- Top with the last cup of cheddar and cover for 10 minutes until melted.
- Sprinkle with bacon and green onions.
Notes
- Sweet potatoes work for a sweet version; see below. Russets make a looser, starchier dish. Do not slice thicker than 1/4 inch or the middle stays hard. Leftovers keep 4 days and reheat well in the microwave. Swap the bacon for chives for a vegetarian side.
How to build a crockpot cheesy potato dish
Cheesy potatoes are a staple at potlucks, and the slow cooker makes them with almost no work. You slice the potatoes, layer them with onion and cheese, and pour a cream cheese sauce over the top. It is also a good dish for beginners, because there is very little that can go wrong. The slices stay in place, the sauce does not scorch, and the cooker holds everything warm until dinner.
Six to seven hours on LOW makes the potatoes tender while the sauce thickens and the cheese melts into the layers. You skip the oven and avoid the pan of dry, undercooked edges. The result sits between scalloped potatoes and a cheesy casserole. It is creamy and rich, with crispy bacon on top and a slightly browned edge where the sauce meets the pot.
Ingredient notes
Yukon Gold potatoes: They are creamy and keep their shape. Russets work but break down into a looser dish.
Sharp cheddar: Shred it yourself, since the starch in bagged cheese can make the sauce grainy.
Cream cheese: It melts into the broth and makes a silky sauce.
Heavy cream and broth: Together they make the liquid that cooks the potatoes. Do not skip either one.
Bacon and green onions: These go on top at the end for flavor and crunch.
Garlic and spices: Smoked paprika, thyme, and garlic give the sauce depth. Measure them out, because too much garlic can overpower the cheese.
Tips for the best result
Slice evenly: Use a mandoline or a sharp knife and cut them a quarter inch thick. Thick slices stay hard in the center. Use a sharp knife or mandoline, and slice all the potatoes the same thickness so they finish at the same time.
Layer the cheese: Sprinkle cheese between layers, so each bite has some. Save one cup for the top. Spread the sauce evenly and press down on the potatoes gently, so they sit under the liquid and cook through.
Watery sauce is the most common mistake: Do not add more liquid than the recipe calls for, and keep the lid on. If the dish looks thin at the end, remove the lid and cook on HIGH for 20 minutes. Do not lift the lid, because each peek adds about 20 minutes and lets steam escape.
Sweet potato recipes in crockpot and other swaps
Sweet potatoes work in the same amounts for a sweeter version. Use less cheese and add a pinch of cinnamon with the paprika. Russets give a more traditional potato recipe in a crockpot, though they are starchier. For a lighter dish, swap the heavy cream for milk. Do not use pre-cooked or canned potatoes, which turn to mush.
For extra flavor, add a spoonful of Dijon to the sauce or swap the cheddar for a mix of cheddar and Gruyere. A cup of sour cream added at the end also makes the dish tangier.
What to serve with it
Serve alongside ham, baked chicken, or ribs. A green salad or steamed green beans balances the richness. This dish is a fixture on holiday tables. It also works for brunch, served with eggs and fruit.
Storing, freezing and reheating
Refrigerate for five days. Reheat covered in a 350°F oven for 20 minutes with a splash of milk. Freezing is not ideal, because the potatoes turn grainy when thawed. Cover leftovers well, since the top dries out in the refrigerator, and reheat with a spoonful of cream.
Crockpot Cheesy Potatoes at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 10 servings
- Ingredients: 14, led by Yukon Gold potatoes, yellow onion, shredded sharp cheddar cheese, cream cheese
Tips for Crockpot Cheesy Potatoes
Sweet potatoes work for a sweet version; see below. Russets make a looser, starchier dish. Do not slice thicker than 1/4 inch or the middle stays hard. Leftovers keep 4 days and reheat well in the microwave. Swap the bacon for chives for a vegetarian side.
Crockpot Cheesy Potatoes FAQ
How long does Crockpot Cheesy Potatoes take?
Crockpot Cheesy Potatoes takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Cheesy Potatoes serve?
This recipe makes 10 servings.
What do I need to make Crockpot Cheesy Potatoes?
14 ingredients, led by Yukon Gold potatoes, yellow onion, shredded sharp cheddar cheese, cream cheese. Amounts are in the recipe card above.
